Crispy Lemon-Basil Chicken with Garlic-Infused Couscous and Roasted Cherry Tomatoes

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of dried basil.

In another bowl, whisk together 1 large egg and the juice of 1 lemon. Dip each chicken breast into the egg mixture, then coat it with the breadcrumb mixture, pressing gently to adhere.

Place the coated chicken breasts on a baking sheet lined with parchment paper. In a separate bowl, toss 1 cup of cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper.

Spread the tomatoes around the chicken on the baking sheet. Bake for 20-25 minutes, or until the chicken is golden brown and cooked through, and the tomatoes are blistered.

While the chicken and tomatoes are baking, prepare the couscous by bringing 1 cup of chicken broth to a boil in a saucepan.

Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

In a small skillet, heat 1 tablespoon of olive oil over medium heat and sauté 2 minced garlic cloves until fragrant, about 1 minute.

Stir the garlic into the couscous along with 1/4 cup of chopped fresh basil and salt to taste. To serve, place a generous scoop of garlic-infused couscous on each plate, top with crispy chicken, and scatter the roasted cherry tomatoes around.

Garnish with additional basil if desired.